CN101889673A - Method for preparing instant purple sweet potato microcapsule full powder - Google Patents
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Abstract
The invention discloses a method for preparing instant purple sweet potato microcapsule full powder, which comprises the following steps of: preprocessing, pulping, preparing wall material solution, mixing, homogenizing, spray drying and the like. By combining the selection of a specific wall material with operating steps and the selection of parameter conditions, two procedures of color protection and microcapsulation are integrated, so the method has the advantages of simple flow and easy operation, can maintain coloring matters, nutrients, flavor substances and the like of purple sweet potatoes to the maximum, and the obtained finished product purple sweet potato microcapsule full powder has the advantages of fine granules, large specific surface area, low viscosity, good dispersability and high water absorption speed.
Description
Technical field
The invention belongs to the intensive processing technical field of the purple sweet potato of agricultural product, particularly a kind of preparation method of instant purple sweet potato microcapsule full powder.
Background technology
Purple sweet potato (also being purple potato) is a potato seed skin atropurpureus, the mauve sweet potato new varieties of meat as the extraordinary type of sweet potato.Once becoming the focus of research and development owing to contain multiple nutritional components such as very abundant anthocyan pigment, polysaccharide, vitamin, mineral element.
Purple sweet potato whole powder is to be raw material with new light violet sweet potato, the multiple drying mode of employing after preliminary treatment such as cleanings, section and a kind of Powdered dried product that makes.Purple sweet potato whole powder nutrition storage rate is 85%～95%, has comprised complete nutrients matter except that the potato skin, and the nutritional labeling in the general foods such as existing starch, protein, fat, vitamin, mineral matter also comprises a large amount of anthocyanin.Anthocyanin has the vivo oxidation of removing free radical, strengthens body immunity and anti-oxidation function; Diseases such as alimentary canal, cardiovascular and cerebrovascular, tumour there is certain prevention effect; Effects such as anti-fatigue and reparation organ damage are arranged.Purple sweet potato whole powder can add in the food as nutritious supplementary pharmaceutical, improve food nutrient structure, its scope of application comprises deep fried products, baked goods, pie, breakfast food, solid-state cold drink product, bowel lavage product etc., also can be used as toner, flavoring agent, natural sweetener and is added in the varieties of food items.Because its water content is low, shelf time is long, and the exploitation of purple sweet potato whole powder is gone rotten for solving purple sweet potato storage period, and short problem, the year-round supply that satisfies purple sweet potato, the raising farmers' income of shelf time has important practical sense.
At present, some technology relevant with the sweet potato whole powder field are disclosed in the part Chinese patent (application), as: " instant sweet-potato micro-powder and its production and application " (CN101416712A), mainly be after fresh sweet potato is cleaned, add and protect look solution and protect look making beating, add AMS with colloid mill glue mill back, the sweet potato slurries are pumped into carry out drying in the roller drier then, after ultramicro grinding, make product with the sweet potato that scraper scrapes again; This method is not described the time that AMS is handled, AMS and nonessential employing as can be seen among the embodiment of back, and to the also not explanation of fineness of final products, this just is difficult to guarantee the instant capacity of product; Even having added AMS also is difficult to guarantee that product can dissolve fully, because the main component starch of sweet potato can not be instant, AMS mainly acts on the α-1 of starch, 4 glycosidic bonds, make starch fluid change into the dextrin of different polymerization degree, the generation of solubility small molecular sugar is very limited, and final products will reach instant effect and be difficult to; If do not add that AMS is handled then the solubility of product can be lower." prevent the processing method of full-powder cell wall breaking of sweet potato particle " (CN101317645A), how its emphasis reduces the broken wall and the free starch content of cell in the full powder preparation process, has mainly adopted to soak calcium, add measures such as emulsifying agent; Therefore and be not suitable for purple sweet potato this method does not relate to the instant capacity content of sweet potato whole powder, and also not especially at purple sweet potato, and color stabilizer sodium hydrogensulfite wherein has discoloration to the purple of purple sweet potato." preparation method of whole-nutrient sweet potato powder " mainly is to adopt filament cutter that fresh sweet potato is cut into the square filiform of 1mm～1.5mm (CN1061835C), send into the micro-wave oven drying after, cooling obtains finished product after handling with micronizer again; This method is not carried out any description to the instant capacity of full powder or at purple sweet potato yet.
Microcapsules technology starts from the thirties in 20th century, obtained developing rapidly at nearest 20 years, it is to utilize natural or synthesized polymer material (wall material), with dispersed solids, liquid, or even gaseous matter (core) wraps up, and forms a new technology of the fine particle (diameter is 1～500 μ m) with semi permeability or sealing cyst membrane.In the microcapsules technology, be called core by embedding substance, embedding substance is called the wall material, and the process of parcel is microencapsulation, and the fine particle of formation is called microcapsules.The preparation method of microcapsules has spray drying process, molecular complex method, compound agglutination etc., and wherein the spray drying process cost is low, and applicability is wide, and technology is simple.Microencapsulation can be isolated core and external environment, keeps its original performance and biologically active to greatest extent, makes its influence of avoiding external environment, improves stability, prevents that nutriment from destroying and loss, reduces toxicity.Raw material as microcapsule wall material has sugar, glue, albumen, polysaccharide, fat and synthetic polymer, and maltodextrin, Arabic gum, beta-schardinger dextrin-, gelatin etc. are common wall material raw materials.
Microcapsules technology mainly concentrates on the embedding of raw-food materials such as grease, essence and flavoring agent, essential oil, pigment, vitamin, anticorrisive agent, flavouring, pollen, kernel or additive (core) in Application in Food Industry.And being used for sweet potato whole powder, microencapsulation technology also rarely has report at home.
On the other hand, different material is when carrying out the microencapsulation processing, because different material has different physicochemical properties, selecting for use of microencapsulation treatment conditions that it is concrete and wall material and other auxiliary material etc. all must be according to its corresponding physicochemical property, carry out deep in a large number research and analyse and determining, because of material different.Therefore, if microencapsulation technology is applied to the preparation technology of the full powder of instant purple sweet potato, many problems that need further investigation are arranged still.
Summary of the invention
Main purpose of the present invention is to want problems such as microencapsulation technology at the full powder preparation of instant purple sweet potato that is not suitable for that exists in the above-mentioned prior art, a kind of preparation method of instant purple sweet potato microcapsule full powder is provided, determining of selection, concrete operations step and concrete parameter condition etc. by the wall material, utilize microencapsulation technology, make the full powder of instant purple sweet potato.
In order to realize the foregoing invention purpose, the technical solution used in the present invention is as follows:
A kind of preparation method of instant purple sweet potato microcapsule full powder comprises following key step:
(1), preliminary treatment: the choosing and cleaning of purple sweet potato raw material, require not have rot, no scar, no mildew, fresh raw material, clean with clear water, remove surperficial impurity such as silt, try not epidermis is caused damage;
The purple sweet potato source that can be used as raw material comprises purple sweet potatos such as No. 1, mountain, river purple, southern purple potato 008, Ji potato 18, peaceful purple potato;
(2), making beating: the purple sweet potato that preliminary treatment finishes is cut into slices, the thickness of control 1mm～5 mm adds 1～4 times of water of sweet potato weight and makes mud, beater power 2kw～5kw with the beater making beating, beating time 5 min～20min obtain mashed purple sweet potato (as core);
(3), prepare wall material solution: in making beating, be ready to contain the mixed solution (as the wall material) of ascorbic acid and maltodextrin (DE value 15～25), wherein the concentration of L-ascorbic acid is the percentage that 0.5%～1%(refers to account for mixed solution weight, down together), the concentration of maltodextrin is 3%～10%;
In the present invention, the L-ascorbic acid mainly plays color-protecting function, makes the color of purple sweet potato more bright-coloured and attractive in appearance, also can increase the oxidation resistance of product and the content of nutrient (vitamin C) simultaneously; Maltodextrin can be preserved the nutrient and the color and luster of raw material with the embedding well of purple sweet potato whole powder to greatest extent as the wall material of microencapsulation;
(4), mixing, homogeneous: the mixed solution that mashed purple sweet potato and (3) of step (2) gained are prepared is by weight 1:(1～3) mix, stir 10min～20min, homogeneous 5min～20min under 20Mpa～40 Mpa;
(5), spray-drying: the mixed liquor after the homogeneous processing is carried out spray-drying make its microencapsulation, control 110 ℃～170 ℃ of EATs, 80 ℃～90 ℃ of leaving air temps promptly obtain purple sweet potato microcapsule full powder after the drying, fineness 60 μ m～120 μ m.
In addition, according to the concrete needs of different product, some other components of interpolation that can be suitable also are as the solid beverage as different taste and Different Nutrition, (with purple sweet potato whole powder quality is that benchmark calculates, and can add 0.5%～6% of purple sweet potato whole powder quality can to add an amount of milk powder; Below the addition account form of each component this is identical therewith), white sugar (15%～30%), honey (1%～6%), coffee (0.1%～0.6%), and stabilizing agent (as sodium alginate, CMC is sodium carboxymethylcellulose, pectin, beta-schardinger dextrin-etc., choose any one kind of them and get final product, its addition can be 0.2%～0.4%) etc., fully be packaged into different size behind the mixing, promptly.Solid beverage adds 10～14 times of boiling water and reconstitutes drinkable when edible; As semi-finished product as dessert, food such as all kinds of dessert of the common making of Quan Fenke and other raw material.
Compared with prior art, the invention has the beneficial effects as follows:
(1), the present invention is applied to microcapsules technology in the purple sweet potato whole powder technology, with the maltodextrin is the base stock of microcapsule wall material, be aided with an amount of ascorbic acid, not only can be used as the high-quality wall material that is suitable for purple sweet potato most, can unite two into one protecting two operations of look and microencapsulation simultaneously, and the characteristic that makes full use of ascorbic acid reaches the purpose of protection purple sweet potato color and luster and nutrient, and this all is a kind of brand-new trial in microcapsules technology still is sweet potato whole powder technology; By adopting colour difference meter to measure the value of chromatism of purple sweet potato whole powder, the result who obtains is: lightness L is 51～53, and red value a is 11～14, and blue value b is-7～-11, and outward appearance is bright-coloured purple, does not have significant difference with new light violet sweet potato.
(2), among the present invention, the purple sweet potato source that can be used as raw material is wide, cost is low; And, technological process of the present invention is simple, easy operating, do not need boiling and the independent operations such as look of protecting, can further reduce cost, thermal sensitivity composition loss after the spray-drying is less, pigment, nutritional labeling and the flavor substance etc. that can keep purple sweet potato to greatest extent, especially the intrinsic purple of purple sweet potato, its unique color and abundant nutrition can be widely used in the numerous food with the form of full powder, and have prevention hypertension, improve liver function, reduce gene mutation, suppress carcinogen generation, improve health care such as eyesight.
(3), pass through the inventive method, the granularity of the purple sweet potato whole powder of the finished product that obtains is tiny, specific area is big, viscosity is low, good dispersion, absorption speed are fast, reconstitutes and can disperse rapidly and fully contact with hydrone with hot water, reaches instant effect, rehydration is fast balanced, become delicious good to eat instant purple sweet potato beverage, it is with rich flavor to taste in season potato, and mouthfeel is pure.
(4), by the anti-preservation of purple sweet potato whole powder that the inventive method makes, the shelf-life can reach 12 months.
The specific embodiment
Below in conjunction with the specific embodiment foregoing invention content of the present invention is described in further detail.
But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment.Not breaking away under the above-mentioned technological thought situation of the present invention, according to ordinary skill knowledge and customary means, make various replacements and change, all should comprise within the scope of the invention.
Among following each embodiment: the L-ascorbic acid is a food-grade, and Hangzhou Da Jiakai becomes chemical industry Co., Ltd product; Maltodextrin is a food-grade, the rich glad biotech inc product in Shandong.
Embodiment 1
The preparation method of present embodiment instant purple sweet potato microcapsule full powder comprises following key step:
(1), preliminary treatment: choose do not have to rot, the purple potato 008 in fresh south of no scar, no mildew, clean with clear water, remove surperficial impurity such as silt;
(2), making beating: with the purple sweet potato section that preliminary treatment finishes, the thickness of control 2mm adds 2 times of water of sweet potato weight with beater making beating system mud, beater power 3kw, beating time 10min obtains mashed purple sweet potato (as core);
(3), prepare wall material solution: in making beating, be ready to contain the mixed solution (as the wall material) of ascorbic acid and maltodextrin (DE value 20), wherein the concentration of L-ascorbic acid is the percentage that 1%(refers to account for mixed solution weight, down together), the concentration of maltodextrin is 3%;
(4), mixing, homogeneous: the mixed solution that mashed purple sweet potato and (3) of step (2) gained are prepared mixes by weight 1:2, stirs 10min, homogeneous 10min under 40 Mpa;
(5), spray-drying: the mixed liquor after the homogeneous processing is carried out spray-drying, control 140 ℃ of EATs, 80 ℃ of leaving air temps promptly obtain purple sweet potato microcapsule full powder after the drying, fineness 60～120 μ m;
(6), add other component: add the percentage that milk powder 2%(accounts for purple sweet potato microcapsule full powder weight again, down with), white sugar 25%, honey 4%, sodium alginate 0.3%, fully packing (16g/ bag) behind the mixing promptly get instant microcapsules purple sweet potato whole powder.
Get 1 bag of product when edible, promptly drinkable after reconstituting with about 200ml boiling water.
Sensory evaluation: easily dissolving is uniform liquid shape, good stability, the purple of the purple sweet potato itself of tool after reconstituting; Sweet taste is moderate, milk fragrance that tool is strong and honey fragrant and sweet, delicate mouthfeel.
Embodiment 2
The preparation method of present embodiment instant purple sweet potato microcapsule full powder comprises following key step:
(1), preliminary treatment: choose get about 1kg do not have rot, the purple potato in mountain, fresh river of no scar, no mildew, clean with clear water, remove surperficial impurity such as silt;
(2), making beating: with the purple sweet potato section that preliminary treatment finishes, the thickness of control 3mm adds 3 times of water of sweet potato weight with beater making beating system mud, beater power 3kw, beating time 15min obtains mashed purple sweet potato (as core);
(3), prepare wall material solution: in making beating, be ready to contain the mixed solution (as the wall material) of ascorbic acid and maltodextrin (DE value 20), wherein the concentration of L-ascorbic acid is the percentage that 0.8%(refers to account for mixed solution weight, down together), the concentration of maltodextrin is 5%;
(4), mixing, homogeneous: the mixed solution that mashed purple sweet potato and (3) of step (2) gained are prepared mixes by weight 1:2.5, stirs 15min, homogeneous 15min under 25 Mpa;
(5), spray-drying: the mixed liquor after the homogeneous processing is carried out spray-drying, control 150 ℃ of EATs, 90 ℃ of leaving air temps promptly obtain purple sweet potato microcapsule full powder after the drying, fineness 60～120 μ m;
(6), add other component: add coffee 0.35%, white sugar 28%, honey 6%, beta-schardinger dextrin-0.4% again, fully packing (16g/ bag) behind the mixing promptly gets the purple sweet potato whole powder of instant microcapsules.
Get 1 bag of product when edible, promptly drinkable after reconstituting with about 200ml boiling water.
Sensory evaluation: easily dissolving is uniform liquid shape, good stability, the purple of the purple sweet potato itself of tool after reconstituting; Sweet taste is moderate, coffee aroma that tool is strong and honey fragrant and sweet, delicate mouthfeel.
Embodiment 3
The preparation method of present embodiment instant purple sweet potato microcapsule full powder comprises following key step:
(1), preliminary treatment: choose get about 1kg do not have rot, the purple potato in mountain, fresh river of no scar, no mildew, clean with clear water, remove surperficial impurity such as silt;
(2), making beating: with the purple sweet potato section that preliminary treatment finishes, the thickness of control 4mm adds 4 times of water of sweet potato weight with beater making beating system mud, beater power 4kw, beating time 12min obtains mashed purple sweet potato (as core);
(3), prepare wall material solution: in making beating, be ready to contain the mixed solution (as the wall material) of ascorbic acid and maltodextrin (DE value 20), wherein the concentration of L-ascorbic acid is the percentage that 0.6%(refers to account for mixed solution weight, down together), the concentration of maltodextrin is 7%;
(4), mixing, homogeneous: the mixed solution that mashed purple sweet potato and (3) of step (2) gained are prepared mixes by weight 1:3, stirs 12min, homogeneous 12min under 30 Mpa;
(5), spray-drying: the mixed liquor after the homogeneous processing is carried out spray-drying, control 160 ℃ of EATs, 85 ℃ of leaving air temps promptly obtain purple sweet potato microcapsule full powder after the drying, fineness 60～120 μ m;
(6), add other component: adding milk powder 3%, white sugar 20%, honey 4.5%, CMC again is sodium carboxymethylcellulose 0.4%, and fully packing (16g/ bag) behind the mixing promptly get instant microcapsules purple sweet potato whole powder.
Get 1 bag of product when edible, promptly drinkable after reconstituting with about 200ml boiling water.
Sensory evaluation: easily dissolving is uniform liquid shape, good stability, the purple of the purple sweet potato itself of tool after reconstituting; Sweet taste is moderate, milk fragrance that tool is strong and honey fragrant and sweet, delicate mouthfeel.
Embodiment 4
The preparation method of present embodiment instant purple sweet potato microcapsule full powder comprises following key step:
(1), preliminary treatment: choose get about 1kg do not have rot, the purple potato in mountain, fresh river of no scar, no mildew, clean with clear water, remove surperficial impurity such as silt;
(2), making beating: with the purple sweet potato section that preliminary treatment finishes, the thickness of control 1mm adds 1 times of water of sweet potato weight with beater making beating system mud, beater power 5kw, beating time 5min obtains mashed purple sweet potato (as core);
(3), prepare wall material solution: in making beating, be ready to contain the mixed solution (as the wall material) of ascorbic acid and maltodextrin (DE value 15), wherein the concentration of L-ascorbic acid is the percentage that 0.7%(refers to account for mixed solution weight, down together), the concentration of maltodextrin is 6%;
(4), mixing, homogeneous: the mixed solution that mashed purple sweet potato and (3) of step (2) gained are prepared mixes by weight 1:3, stirs 10min, homogeneous 20min under 20 Mpa;
(5), spray-drying: the mixed liquor after the homogeneous processing is carried out spray-drying, control 170 ℃ of EATs, 85 ℃ of leaving air temps promptly obtain purple sweet potato microcapsule full powder after the drying, fineness 60～120 μ m;
(6), add other component: add milk powder 5%, white sugar 18%, honey 5%, pectin 0.3% again, fully packing (16g/ bag) behind the mixing promptly gets the purple sweet potato whole powder of instant microcapsules.
Get 1 bag of product when edible, promptly drinkable after reconstituting with about 200ml boiling water.
Sensory evaluation: easily dissolving is uniform liquid shape, good stability, the purple of the purple sweet potato itself of tool after reconstituting; Sweet taste is moderate, milk fragrance that tool is strong and honey fragrant and sweet, delicate mouthfeel.
Embodiment 5
The preparation method of present embodiment instant purple sweet potato microcapsule full powder comprises following key step:
(1), preliminary treatment: choose get about 1kg do not have rot, the purple potato in mountain, fresh river of no scar, no mildew, clean with clear water, remove surperficial impurity such as silt;
(2), making beating: with the purple sweet potato section that preliminary treatment finishes, the thickness of control 5mm adds 4 times of water of sweet potato weight with beater making beating system mud, beater power 2kw, beating time 20min obtains mashed purple sweet potato (as core);
(3), prepare wall material solution: in making beating, be ready to contain the mixed solution (as the wall material) of ascorbic acid and maltodextrin (DE value 25), wherein the concentration of L-ascorbic acid is the percentage that 0.5%(refers to account for mixed solution weight, down together), the concentration of maltodextrin is 10%;
(4), mixing, homogeneous: the mixed solution that mashed purple sweet potato and (3) of step (2) gained are prepared mixes by weight 1:1, stirs 20min, homogeneous 5min under 40 Mpa;
(5), spray-drying: the mixed liquor after the homogeneous processing is carried out spray-drying, control 110 ℃ of EATs, 80 ℃ of leaving air temps promptly obtain purple sweet potato microcapsule full powder after the drying, fineness 60～120 μ m.
During use, can with the common food such as all kinds of dessert of making of other raw material such as flour.
In the research process of the present invention, in order to investigate of the influence of different wall materials to pigment (anthocyanidin) storage rate in the purple sweet potato whole powder, the inventor adopts multiple wall materials such as beta-schardinger dextrin-, maltodextrin, Arabic gum to compare test respectively, measure anthocyanidin storage rate value in the product purple sweet potato microcapsule full powder, test method and result are as follows:
Sample preparation: adopt above-mentioned three kinds of different wall materials (beta-schardinger dextrin-, maltodextrin, Arabic gum) respectively, method according to embodiment 1 step (3) makes wall material solution, respectively with same core (mashed purple sweet potato that makes according to step (1) and (2) of embodiment 1) by weight mixing for 1:2, stir 10min, homogeneous 8min under 40 Mpa; Mixed liquor after the homogeneous processing is carried out spray-drying, 150 ℃ of control EATs, 85 ℃ of leaving air temps obtain the purple sweet potato whole powder product of microcapsules that different wall materials wrap up respectively after the drying.
Adopt the anthocyanidin content in three kinds of full powder products of visible spectrophotometry mensuration, more different wall materials the results are shown in following table 1 to the influence of purple potato pigment storage rate.
Anthocyanidin storage rate computing formula is as follows:
Anthocyanidin content * 100 % of raw material before the anthocyanidin content/microencapsulation of the full powder of anthocyanidin storage rate=microencapsulation.
The different wall materials of table 1 are to the influence of the plain storage rate of full pink colour
By table 1 result as can be known, the highest to the storage rate of full pink colour element during as the wall material with maltodextrin, can reach 96%, be the wall material so select maltodextrin.
It is crushing screening after the heated-air drying that the preparation method of present purple sweet potato whole powder adopts more, yet there are no report at home and microencapsulation technology is used for the preparation of purple sweet potato whole powder.For this reason, the quality of the purple sweet potato whole powder product that the inventor also makes two kinds of methods compares, and method and result are as follows:
Microencapsulation technology of the present invention prepares full powder: choose the fresh Ji potato 18 purple potatos that 1kg does not have rotten, no scar, no mildew, and after cleaning finishes, section, thickness is 1mm, add 1.5 times of water of sweet potato weight immediately and make mud, beater power 3kw, beating time 10min with the beater making beating; Be ready to contain the mixed solution (wall material) of ascorbic acid and maltodextrin (DE value 20) simultaneously, wherein the concentration of ascorbic acid is 0.7%, and maltodextrin concentration is 6%; Mashed purple sweet potato and wall material mixed solution are pressed 1:3 mixing stirring 10min, homogeneous 8min under 40 Mpa; Mixed liquor after the homogeneous processing is carried out spray-drying, 150 ℃ of control EATs, 85 ℃ of leaving air temps obtain the purple sweet potato whole powder of microcapsules after the drying.
Hot-air seasoning prepares full powder: choose the fresh Ji potato 18 purple potatos that 1kg does not have rotten, no scar, no mildew, after cleaning finishes, section, thickness is 1mm, immediately in 100 ℃ of following boiling 10min, with 2kw beater making beating 10min system mud, 55 ℃ of following heated-air dryings are to water content about 9%, crushing screening 105 μ m particle diameters.
The quality of the purple sweet potato whole powder product that two kinds of methods make the results are shown in following table 2:
The quality that table 2 distinct methods prepares full powder compares
L in the table 2, a, the b value is and adopts the new automatic colour examining colour-difference-metre of DC-P3 to measure the value of chromatism that obtains, and instrument uses standard white plate external calibration, uses three look coherent system L, a, b to represent color.L is psychological lightness, and black is 0, and white is 100.The origin of coordinates be colourless (a=0, b=0).On trunnion axis, positive a represents redness, and negative a represents green.On the longitudinal axis, positive b represents yellow, and negative b represents blueness.The full powder of preparation is made muffin, and probe detects, L, a, b value that register instrument shows.
Table 2 result shows that full powder difference on the L value of two kinds of method preparations is little, mainly is that a, b value are variant, and a value of the full powder of microencapsulation is that red value is less, and the promptly blue value of negative b value is bigger, and the appearance luster that reflects promptly is the pure purple of purple sweet potato raw material; And the full powder color of heated-air drying preparation is an aubergine, and red partially, compare redness with raw material more obvious, illustrates that purple sweet potato anthocyanidin is subjected to a certain degree influencing in dry run, and the pigment storage rate is also lower.The brew that compares both, the full powder product that the full powder product that microencapsulation obtains also obtains significantly better than heated-air drying.
Claims (3)
1. the preparation method of an instant purple sweet potato microcapsule full powder comprises following key step:
(1), preliminary treatment: choose do not have to rot, no scar, no mildew, fresh purple sweet potato raw material, clean with clear water, remove surperficial impurity;
(2), making beating: with the purple sweet potato section that preliminary treatment finishes, the thickness of control 1mm～5 mm adds 1～4 times of water of sweet potato weight with beater making beating system mud, beater power 2kw～5kw, beating time 5 min～20min obtain mashed purple sweet potato, as core;
(3), prepare wall material solution: preparation contains the mixed solution of the maltodextrin of L-ascorbic acid and DE value 15～25, as the wall material; Wherein the concentration of L-ascorbic acid is to account for 0.5%～1% of mixed solution weight, and the concentration of maltodextrin is to account for 3%～10% of mixed solution weight;
(4), mixing, homogeneous: the mixed solution that mashed purple sweet potato and (3) of step (2) gained are prepared is by weight 1:(1～3) mix, stir 10min～20min, homogeneous 5min～20min under 20Mpa～40 Mpa;
(5), spray-drying: the mixed liquor after the homogeneous processing is carried out spray-drying make its microencapsulation, control 110 ℃～170 ℃ of EATs, 80 ℃～90 ℃ of leaving air temps promptly obtain purple sweet potato microcapsule full powder after the drying, fineness 60 μ m～120 μ m.
2. preparation method according to claim 1 is characterized in that:
In the described step (5), after the drying, also according to the percentage of purple sweet potato microcapsule full powder quality add in the following substances any one or multiple:
Milk powder 0.5%～6%, white sugar 15%～30%, honey 1%～6%, coffee 0.1%～0.6%, and stabilizing agent 0.2%～0.4%.
3. preparation method according to claim 1 is characterized in that:
Described stabilizing agent is selected from any one in sodium alginate, sodium carboxymethylcellulose, pectin, the beta-schardinger dextrin-.
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| CN105029305A (en) * | 2014-09-20 | 2015-11-11 | 林静 | Processing method of sweet potato nutritional powder |
| CN105379797A (en) * | 2015-10-16 | 2016-03-09 | 浙江科技学院 | Production method of soda biscuits preventing purple sweet potato color changes |
| CN105595257A (en) * | 2014-11-17 | 2016-05-25 | 吴兰平 | Raw-eaten ipomoea batatas chips |
| CN109363050A (en) * | 2018-11-27 | 2019-02-22 | 宁夏医科大学 | A kind of raspberry instant solid beverage and preparation method thereof |
| CN114532502A (en) * | 2020-11-24 | 2022-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Purple sweet potato modified milk and preparation method thereof |
| CN115089729A (en) * | 2022-06-29 | 2022-09-23 | 西安交通大学 | Preparation method of beta-cyclodextrin purple sweet potato anthocyanin microcapsules |
| CN115089729B (en) * | 2022-06-29 | 2024-07-16 | 西安交通大学 | Preparation method of beta-cyclodextrin purple sweet potato anthocyanin microcapsule |
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| CN102058090B (en) * | 2010-12-04 | 2012-09-05 | 江南大学 | Uniform color-protecting method of recombination mixed purple potato microwave spraying drying product |
| CN102058090A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Uniform color-protecting method of recombination mixed purple potato microwave spraying drying product |
| CN102229755B (en) * | 2011-05-16 | 2013-11-27 | 武汉绿孚生物工程有限责任公司 | Method for producing purple sweet potato haematochrome |
| CN102229755A (en) * | 2011-05-16 | 2011-11-02 | 武汉绿孚生物工程有限责任公司 | Method for producing purple sweet potato haematochrome |
| CN102553499A (en) * | 2011-12-13 | 2012-07-11 | 江南大学 | Method for preparing microcapsules based on low-ester pectin and calcium ion gelatinization and application of microcapsules |
| CN102640831A (en) * | 2012-04-25 | 2012-08-22 | 杭州秀山美地农业科技有限公司 | Purple sweet potato coffee powder and preparation method thereof |
| CN103766810A (en) * | 2012-11-16 | 2014-05-07 | 哈尔滨艾博雅食品科技开发有限公司 | Coffee potato powder |
| CN103125877A (en) * | 2013-03-13 | 2013-06-05 | 无锡乔优科技有限公司 | Preparation method of fast-dissolved purple sweet potato powder |
| CN103734820A (en) * | 2013-12-03 | 2014-04-23 | 浙江平湖谷元元营养饮品有限公司 | Purple sweet potato beverage |
| CN105029305A (en) * | 2014-09-20 | 2015-11-11 | 林静 | Processing method of sweet potato nutritional powder |
| CN105595257A (en) * | 2014-11-17 | 2016-05-25 | 吴兰平 | Raw-eaten ipomoea batatas chips |
| CN105379797A (en) * | 2015-10-16 | 2016-03-09 | 浙江科技学院 | Production method of soda biscuits preventing purple sweet potato color changes |
| CN109363050A (en) * | 2018-11-27 | 2019-02-22 | 宁夏医科大学 | A kind of raspberry instant solid beverage and preparation method thereof |
| CN114532502A (en) * | 2020-11-24 | 2022-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Purple sweet potato modified milk and preparation method thereof |
| CN115089729A (en) * | 2022-06-29 | 2022-09-23 | 西安交通大学 | Preparation method of beta-cyclodextrin purple sweet potato anthocyanin microcapsules |
| CN115089729B (en) * | 2022-06-29 | 2024-07-16 | 西安交通大学 | Preparation method of beta-cyclodextrin purple sweet potato anthocyanin microcapsule |
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